Advertisement

Veal Parmigiano

Time 30 minutes
Yields Serves 6
Veal Parmigiano

Quick tomato sauce

1

Heat the olive oil in a medium saucepan over medium-high heat. Add the onion and the garlic and cook, stirring constantly, until they’re very fragrant, about 1 to 2 minutes. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and simmer the sauce until the tomatoes have softened and the sauce has thickened slightly, about 20 minutes. Stir in the thyme, and salt and pepper to taste. Cook another 2 to 3 minutes. Taste the sauce and add the sugar if the sauce is slightly bitter. Add the crushed red pepper, if you want, for a little more punch. Makes 2 1/2 cups.

Veal

1

Heat the broiler.

2

Place the flour in a shallow dish, season it with salt and pepper and set it aside. Beat the egg with the water in another shallow dish and season it lightly with salt and pepper. Combine the bread crumbs with the grated Parmigiano in another shallow dish; set aside.

3

Heat the oil and butter over medium heat in a large skillet. While the oil and butter are heating, dredge the cutlets in the flour, then dip them in the egg and coat them with the bread crumbs. Add the cutlets to the skillet and cook until golden brown, about 1 to 2 minutes a side.

4

Spoon about 1/4 cup of tomato sauce over each cutlet, top them with the mozzarella slices, then broil the cutlets 4 inches from the heat source until the cheese has melted and starts to bubble, about 1 to 2 minutes.


Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.